CN107495285A - One seed shrimp taste substance wine and preparation method thereof - Google Patents

Abstract

The invention discloses a shrimp-flavored cooking wine and a preparation method thereof. The cooking wine is made by fermenting japonica rice as a main ingredient and dried shrimps as auxiliary materials; the method at least includes the following steps: mixing the pretreated dried shrimps with neutral protease The enzymatic hydrolyzate of shrimp skin is obtained; the enzymatic hydrolyzate and the residue of the enzymatic hydrolyzate are obtained after centrifugation; then the residue of the enzymatic hydrolyzate of shrimp skin is added to the steamed rice, and distiller's yeast and active dry yeast are added for fermentation. After the pre-fermentation period is over, the shrimp skin enzymatic hydrolysis solution is added for post-fermentation, and after the fermentation is completed, the wine is obtained by filtering. The present invention obtains shrimp skin enzymatic hydrolyzate by drying, pulverizing, and proteolytic treatment, and adds shrimp skin enzymatic hydrolyzate to wine grains for co-fermentation to produce cooking wine. The amino acid nitrogen content in the shrimp-flavored cooking wine of the present invention is relatively high, not only It has the unique aroma and umami taste of rich cooking wine, and also has the effects of calcium supplementation, anti-aging and heart protection.

Description

A kind of shrimp-flavored cooking wine and preparation method thereof

technical field

The invention belongs to the field of fermentation technology, and relates to a cooking wine fermentation technology, in particular to a fermentation technology for improving the umami taste of cooking wine by enzymatically hydrolyzing shrimp skin, and co-fermenting the enzymatic hydrolyzate and wine grains, specifically a Shrimp-flavored cooking wine produced from shrimp peel enzymatic hydrolyzate and a preparation method thereof.

Background technique

Cooking wine is made from grains such as rice, glutinous rice or millet, and fermented by adding koji and active dry yeast. It has a strong aroma and a mellow taste. The alcohol in the cooking wine can remove the fishy smell of the dishes and penetrate into the food, making it soft and tender; the amino acid nitrogen can make the cooked dishes more delicious; the esters can increase the aroma of the dishes.

Shrimp skin has extremely high nutritional value and is rich in protein and calcium. Its protein content is much higher than that of pork, eel, beef and other meat products. At the same time, shrimp skin has a high calcium content and is often used as the best food for calcium supplementation. It has the reputation of "calcium pool". In addition, there are more magnesium elements in shrimp skin, and magnesium elements are important elements for regulating heart activity (Mukhin VA, Novikov V Y, Ryzhikova L S.A Protein Hydrolysate Enzymatically Produced from the Industrial Waste of Processing Icelandic Scallop Chlmys islandica[J].Applied Biochemistry&Microbiology , 2001,37(3):292-296. Figoli A, Tagarelli A, Mecchia A, et al. Li Jianglin, Liu Yabing, Wang Han, et al. Research on the process of preparing Agaricus bisporus shrimp protein beverage by enzymatic method[J]. Food Industry, 2014(11):66-70. Disclosed a kind of shrimp enzymatic hydrolysis process, mainly including the following steps: Put dried shrimps at 70°C, dry for 6 hours, then pulverize, mix with distilled water, and the ratio of solid to liquid is 1:5 (g/mL). The amount of compound enzyme II (the mass ratio of papain and flavor protease is 1:1) is 1.5%, the enzymolysis temperature is 55°C, pH 8.0, and the enzymolysis time is 4h, then the enzymolysis solution is placed in boiling water, Carry out 20min inactivation enzyme treatment. Then, the filtrate after suction filtration for 5 minutes was concentrated at 60° C. for 0.5 h, so that the solid content of the concentrated protein solution was 20%. The protein concentrate is mixed with the polysaccharide extract of Pleurotus eryngii, then honey is added for preparation, and a compound stabilizer is added. After mixing uniformly, it is filled, sterilized, cooled, and finally finished. In the technology disclosed above, the enzymolysis time is long, the protein and amino acid contents in the enzymolysis solution are low, and the utilization rate of raw materials is poor, most of them are wasted, which is not suitable for industrial production.

Contents of the invention

The object of the present invention is to provide a shrimp-flavored cooking wine produced by using shrimp skin enzymatic hydrolyzate and its preparation method. The shrimp-flavored cooking wine has a high content of amino acid nitrogen, which not only has the unique aroma and umami taste of cooking wine, but also has the function of calcium supplementation. , anti-aging and heart protection effects.

The purpose of the present invention can be achieved through the following technical solutions:

A shrimp-flavored cooking wine, which is made by fermenting japonica rice, shrimp skin enzymatic hydrolyzate residue, shrimp skin enzymatic hydrolyzate, distiller's yeast, and active dry yeast;

Wherein, the added amount of the dried shrimp skin enzymatic hydrolyzate residue is 0.25-2% of the dry weight of the polished round-grained rice; the added amount of the dried dried dried weight of the polished round-grained dried shrimps is 5.15-15%; 0.1-0.5% of the active dry yeast; the added amount of the active dry yeast is 0.05-0.3% of the dry weight of the japonica rice.

A method for preparing shrimp-flavored cooking wine, the method at least includes the following steps:

Mixing the pretreated shrimp skin with neutral protease for enzymolysis to obtain a shrimp skin hydrolyzate;

centrifuging the enzymatic hydrolyzate of shrimp skin to obtain the residue of enzymatic hydrolyzate of shrimp skin and enzymatic solution of shrimp skin;

Add the residue of enzymatic hydrolyzate of shrimp skin to the steamed rice, add activated koji and active dry yeast for fermentation, after the pre-fermentation period is over, add the enzymatic hydrolyzate of shrimp skin for post-fermentation, and filter after fermentation to obtain wine liquid.

The alcohol content of the liquor is 11.9-16.2%, the lees yield is not higher than 20%, and the content of amino acid nitrogen in the liquor is 0.402-0.638g/L.

The pretreatment step of the shrimp skins is as follows: select fresh, clean, mildew-free and rotten shrimp skins, place them in a constant temperature drying oven at 60° C. for drying, and then pulverize them evenly with a homogenizer.

The shrimp skin enzymatic hydrolyzate was centrifuged at 4500r/min at 4°C for 10min to separate the enzymatic hydrolyzate and the residue of the enzymatic hydrolyzate;

The step of mixing the pretreated shrimp skin with neutral protease for enzymolysis is as follows: after the shrimp skin is crushed, soak in hot water, stir slowly, add neutral protease under natural pH conditions, and perform enzymolysis at a certain enzymolysis temperature , while stirring continuously.

The temperature of the hot water is 40-50°C, soaked for 0.5h after adding water; the weight ratio of the shrimp skin to the hot water is 1:5-1:10; the added amount of the neutral protease is 500-1000U/gram shrimp skin; The hydrolysis temperature is 40-50°C, and the enzymatic hydrolysis time is 1-3h.

The activation conditions of the distiller's yeast and the active dry yeast are as follows: prepare a glucose solution with a mass fraction of 2.5%, weigh a certain amount of active dry yeast and distiller's yeast, and activate in the glucose solution at a temperature of 25-30° C. for 30 minutes.

The specific operation of the steamed rice is as follows: weigh a certain amount of japonica rice, add tap water to soak for 2 days, drain the water, and steam the rice with a high-pressure rice steamer; after steaming the rice, immediately add cold boiled water to the rice to cool it down.

The fermentation conditions are as follows: 0-5 days of fermentation is the pre-fermentation stage, which needs to be stirred once every 4-5 hours, and the temperature is controlled at 29-30°C. After the pre-fermentation period is over, add shrimp skin enzymatic solution to continue fermentation; 6- 14 days is the post-fermentation stage, and the temperature is controlled at 18-21°C.

The ratio of feed to water during the fermentation (the feed includes japonica rice and shrimp skin enzymolysis residue, water includes enzymolysis liquid and cold boiled water added to the fermented grains) is 1:0.8-1:1.85.

The invention adopts japonica rice as the main raw material, dried shrimps as auxiliary materials; adds yellow rice wine koji and active dry yeast to make shrimp-flavored cooking wine through mixed fermentation, and the beneficial technical effects brought are mainly reflected in the following aspects:

1. Traditional cooking wine fermentation mainly uses grains such as rice and millet as the main raw materials, and the nutritional and functional ingredients contained in the product are relatively simple. The invention adopts japonica rice as the main raw material and dried shrimps as auxiliary materials, which enriches the nutrients and efficacy of the cooking wine.

2. Improvement of product quality

The invention uses dried shrimps as an auxiliary material, on the one hand, endows cooking wine with fresh seafood flavor; on the other hand, dried shrimps are rich in anthocyanins, flavonoids and other functional components, which improves the health-preserving effect of cooking wine.

3. In the present invention, the enzymatic hydrolyzate of shrimp skin rich in umami compounds is added to the fermented grains to ferment and produce cooking wine. The prepared cooking wine has a high content of amino acid nitrogen and strong umami taste. Compared with directly adding shrimp skin for co-fermentation, using shrimp skin enzymatic hydrolyzate as an auxiliary material for cooking wine production has a higher utilization rate of auxiliary materials and a higher content of amino acid nitrogen. Greatly improved the quality and flavor of cooking wine.

Description of drawings

In order to facilitate the understanding of those skilled in the art, the present invention will be further described below in conjunction with the accompanying drawings.

Fig. 1 is the process flow diagram of the present invention utilizing shrimp skin to produce shrimp-flavored cooking wine.

detailed description

The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

Example 1

A kind of method that utilizes dried shrimps to produce shrimp-flavored cooking wine, as shown in Figure 1, by carrying out enzymatic hydrolysis to dried shrimps, and enzymatic hydrolyzate and rice mixed fermentation produce cooking wine, concrete production steps are as follows:

1Kg of shrimp skin is crushed, add 8Kg of hot water at 45°C to soak for 0.5h, stir slowly, under natural pH conditions. Add 8*10 ⁵ U neutral protease, incubate at 45°C for 2 hours, stir continuously during the period, and obtain the shrimp skin enzymatic hydrolyzate after enzymatic hydrolysis. After the enzymolyzate is centrifuged, the enzymolyzate and enzymolyzed residue are obtained.

Weigh 100Kg japonica rice, add tap water to soak (the water surface should not cover the japonica rice) for 48 hours, drain the water, and steam the rice with a high-pressure rice steamer. After steaming the rice, quickly add 80kg of cold boiled water to the rice, add 0.8Kg of the above-mentioned shrimp skin enzymatic hydrolyzate residue, add (rice wine) distiller's koji 0.2kg, active dry yeast 0.2Kg (distiller's yeast and active dry yeast need to use 2.5% glucose solution in advance 25°C, activated for 30 minutes), mix well and start fermentation.

The 0-5 days of fermentation belong to the pre-fermentation stage, which needs to be stirred every 4-5 hours, and the temperature is controlled at 29-30°C. After the pre-fermentation is over, 8Kg of shrimp skin enzymatic solution is added to continue post-fermentation; 6-14 days of fermentation During the day, the temperature is controlled at 18-21°C. After the fermentation is finished, the fermented mash is filtered by a plate and frame filter press to obtain 14.7kg of distiller's grains, 360L of wine liquor, alcohol content of wine liquor 15.3% (Vol/Vol), and amino acid nitrogen content in liquor liquor of 0.523mg/mL . The wine is decocted, blended, filtered, bottled and sterilized to obtain the finished product.

Example 2

Crush 0.5Kg of shrimp skin, add 2.5Kg of hot water at 45°C to soak for 0.5h, stir slowly, add 2.5*10 ⁵ U neutral protease under natural pH conditions, keep warm at 45°C for 2h, and stir continuously during this period. After the enzymolysis is finished, the shrimp skin enzymatic hydrolyzate is obtained. After the enzymolyzate is centrifuged, the enzymolyzate and enzymolyzed residue are obtained.

Weigh 100Kg japonica rice, soak in tap water for 48 hours, drain the water, and steam the rice with a high-pressure rice steamer. After steaming the rice, quickly add 120kg of cold boiled water to the rice, add 0.25Kg of the above-mentioned shrimp skin enzymatic hydrolyzate residue, add (rice wine) distiller's koji 0.1kg, active dry yeast 0.05Kg (distiller's yeast and active dry yeast need to use 2.5% glucose solution in advance 25°C, activated for 30 minutes), mix well and start fermentation. The 0-5 days of fermentation belong to the pre-fermentation stage, which needs to be stirred every 4-5 hours, and the temperature is controlled at 29-30°C. After the pre-fermentation is over, 5.15Kg of shrimp skin enzymatic solution is added to continue post-fermentation; For 14 days, the temperature was controlled at 18-21°C. After the fermentation is finished, the fermented mash is filtered with a plate frame to obtain 14.1 kg of distiller's grains, 480 L of wine liquor, alcohol content of wine liquor 11.9% (Vol/Vol), and the content of amino acid nitrogen in the liquor liquor is 0.402 mg/mL. The wine is decocted, blended, filtered, bottled and sterilized to obtain the finished product.

Example 3

2.5Kg shrimp skins are crushed, add 25Kg 45 ℃ hot water to soak for 0.5h, stir slowly, under natural pH conditions. Add 2.5*10 ⁶ U neutral protease, incubate at 45°C for 2 hours, and keep stirring during the period, and obtain the shrimp skin enzymatic hydrolyzate after enzymatic hydrolysis. After the enzymolyzate is centrifuged, the enzymolyzate and enzymolyzed residue are obtained.

Weigh 100Kg japonica rice, soak in tap water for 48 hours, drain the water, and steam the rice with a high-pressure rice steamer. After steaming the rice, quickly add 40kg of cold boiled water to the rice, add 2Kg of the residue of the above-mentioned shrimp skin enzymatic hydrolyzate, add 0.5kg of distiller's yeast, and 0.3Kg of active dry yeast (distiller's yeast and active dry yeast need to be activated in advance with 2.5% glucose solution at 25°C. 30min), start fermentation after mixing evenly.

The 0-5 days of fermentation belong to the pre-fermentation stage, which needs to be stirred every 4-5 hours, and the temperature is controlled at 29-30°C. After the pre-fermentation is over, 15Kg of shrimp skin enzymatic solution is added to continue post-fermentation; 6-14 days of fermentation During the day, the temperature is controlled at 18-21°C. After the fermentation is finished, the fermented mash is filtered by a plate and frame filter press to obtain 16.5kg of distiller's grains, 378L of wine liquor, alcohol content of wine liquor 16.2% (Vol/Vol), and amino acid nitrogen content in liquor liquor of 0.638mg/mL . The wine is decocted, blended, filtered, bottled and sterilized to obtain the finished product.

The following are comparative examples

Example 4

Weigh 100Kg japonica rice, soak in tap water for 48 hours, drain the water, and steam the rice with a high-pressure rice steamer. After steaming the rice, quickly add 80kg of cold boiled water to the rice, add 0.2kg of koji and 0.2Kg of active dry yeast (the koji and active dry yeast need to be pre-activated with 2.5% glucose solution at 25°C for 30min), mix well and start fermentation. For 0-5 days, it needs to be stirred every 4-5 hours, and the temperature is controlled at 29-31°C; for 6-14 days, the temperature is controlled at 18-21°C. The fermented mash was filtered with a plate frame to obtain 14.2 kg of distiller's grains, 350 L of liquor, 14.7% (Vol/Vol) of alcohol in the liquor, and the content of amino acid nitrogen in the liquor was 0.323 mg/mL. The wine is decocted, blended, filtered, bottled and sterilized to obtain the finished product.

Example 5

1Kg of dried shrimps was crushed, added to 10Kg of tap water and soaked for 0.5h, stirring continuously during this period, and then centrifuged to obtain crushed dried shrimps and soaked shrimps.

And stir well, set aside. Weigh 100Kg japonica rice, soak in tap water for 48 hours, drain the water, and steam the rice with a high-pressure rice steamer. After steaming the rice, quickly add 80kg of cold boiled water to the rice, add 1Kg of the above-mentioned crushed shrimp skin, add 0.2kg of distiller’s koji, and 0.2Kg of active dry yeast (the distiller’s koji and active dry yeast need to be activated in advance with 2.5% glucose solution at 25°C for 2 hours) , start fermentation after mixing evenly. The 0-5 days of fermentation is the pre-fermentation stage, which needs to be stirred every 4-5 hours, and the temperature is controlled at 29-30°C. After the pre-fermentation is over, add 10Kg of shrimp skin soaking liquid to continue post-fermentation; 6-14 days of fermentation , the temperature is controlled at 18-21°C. After the fermentation is finished, the fermented mash is filtered with a plate frame to obtain 15.3 kg of distiller's grains, 350 L of wine liquor, alcohol content of wine liquor 14.4% (Vol/Vol), and the content of amino acid nitrogen in the liquor liquor is 0.376 mg/mL. The wine is decocted, blended, filtered, bottled and sterilized to obtain the finished product.

Compared with the prior art, the beneficial effects of the present invention are as follows:

1) Aiming at the lack of flavor in cooking wine production, the present invention improves the flavor and quality of the product by adding the enzymatic hydrolyzate of dried shrimps with rich flavor compound content as an auxiliary material for cooking wine production.

2) Compared with directly adding shrimp skin for co-fermentation, using shrimp skin enzymatic hydrolyzate as auxiliary material for cooking wine production has a lower dross rate. Because the solubility of protein in shrimp skin is high under neutral conditions, and the fermentation environment is neutral-acid, the utilization rate of microorganisms on shrimp skin is slow, resulting in low utilization rate of shrimp skin, resulting in large waste; at the same time, the enzymatic hydrolyzate of shrimp skin The protease is beneficial to the decomposition and utilization of protein in cooking wine fermentation.

3) Enzymolyze the shrimp skin at 45°C, the optimum temperature of neutral protease, the effect of enzymolysis is the best, and the content of soluble protein and amino acid nitrogen in the enzymolysis solution can be increased.

The preferred embodiments of the invention disclosed above are only to help illustrate the invention. The preferred embodiments are not exhaustive in all detail, nor are the inventions limited to specific embodiments described. Obviously, many modifications and variations can be made based on the contents of this specification. This description selects and specifically describes these embodiments in order to better explain the principle and practical application of the present invention, so that those skilled in the art can well understand and utilize the present invention. The invention is to be limited only by the claims, along with their full scope and equivalents.

Claims (10)

1. A shrimp-flavored cooking wine is characterized in that the cooking wine is made by fermentation of japonica rice, shrimp skin enzymatic hydrolyzate residue, distiller's yeast, active dry yeast, and shrimp skin enzymatic hydrolyzate; Wherein, the added amount of the dried shrimp skin enzymatic hydrolyzate residue is 0.25-2% of the dry weight of the polished round-grained rice; the added amount of the dried dried dried weight of the polished round-grained dried shrimps is 5.15-15%; 0.1-0.5% of the active dry yeast; the added amount of the active dry yeast is 0.05-0.3% of the dry weight of the japonica rice. 2. A method for preparing shrimp-flavored cooking wine, characterized in that the method at least comprises the steps of: Mixing the pretreated shrimp skin with neutral protease for enzymolysis to obtain a shrimp skin hydrolyzate; centrifuging the enzymatic hydrolyzate of shrimp skin to obtain the residue of enzymatic hydrolyzate of shrimp skin and enzymatic solution of shrimp skin; Add the residue of enzymatic hydrolyzate of shrimp skin to the steamed rice, add activated koji and active dry yeast for fermentation, after the pre-fermentation period is over, add the enzymatic hydrolyzate of shrimp skin for post-fermentation, and filter after fermentation to obtain wine liquid. 3. A method for preparing shrimp-flavored cooking wine according to claim 2, characterized in that the content of amino acid nitrogen in the wine liquid is 0.402-0.638g/L. 4. The preparation method of a kind of shrimp-flavored cooking wine according to claim 2, characterized in that, the pretreatment step of the shrimp skins is: select fresh, clean, mildew-free and rotten shrimp skins, and place them in a constant temperature drying oven at 60°C After drying, it is pulverized evenly by a homogenizer. 5. The preparation method of a kind of shrimp-flavored cooking wine according to claim 2, characterized in that, the enzymatic hydrolyzate of shrimp skin is centrifuged at 4500r/min, 4°C for 10min, and the enzymatic hydrolyzate and residue of the enzymatic hydrolyzate are separated; The step of mixing the pretreated shrimp skin with neutral protease for enzymolysis is as follows: after the shrimp skin is crushed, soak in hot water, stir slowly, add neutral protease under natural pH conditions, and perform enzymolysis at a certain enzymolysis temperature , while stirring continuously. 6. The preparation method of a kind of shrimp-flavored cooking wine according to claim 5, characterized in that, the temperature of the hot water is 40-50°C, soaked for 0.5h after adding water; the weight ratio of the shrimp skin to hot water is 1:5 -1:10; the amount of neutral protease added is 500-1000U/g shrimp skin; the enzymolysis temperature is 40-50°C, and the enzymolysis time is 1-3h. 7. The preparation method of a kind of shrimp-flavored cooking wine according to claim 2, characterized in that, the conditions for activating the koji and the active dry yeast are: preparing a glucose solution with a mass fraction of 2.5%, weighing a certain amount of active Dry yeast and distiller's yeast were activated in glucose solution at a temperature of 25-30°C for 30 minutes. 8. The preparation method of a kind of shrimp-flavored cooking wine according to claim 2, characterized in that, the specific operation of the steamed rice is as follows: weigh a certain amount of round-grained rice, soak it in tap water for 2 days, drain the water, and steam it under high pressure. Rice machine for steaming rice; after steaming rice, immediately add cold boiled water to the rice to cool it down. 9. A method for preparing shrimp-flavored cooking wine according to claim 2, characterized in that the fermentation conditions are as follows: the 0-5 days of fermentation is the pre-fermentation stage, which needs to be stirred once every 4-5 hours, and the temperature is controlled at 29-30°C, after the pre-fermentation period, add shrimp skin enzymatic solution to continue fermentation; 6-14 days is the post-fermentation stage, and the temperature is controlled at 18-21°C. 10. A method for preparing shrimp-flavored cooking wine according to claim 2, characterized in that the ratio of feed to water during the fermentation is 1:0.8-1:1.85.